Step 1

Heat the oven to 325°F and pan spray a 8x8” baking dish.

Step 2

In a medium bowl, mix the butter, melted chocolate and sugar together vigorously until smooth.

Step 3

Stir in the egg yolks and vanilla extract.

Step 4

Add the flour, cocoa powder and salt, mix just until the dough comes together.

Step 5

Press dough into an even layer in the pan and bake at 325°F for 40 minutes until a thin, brownie-like layer forms on top.

Step 6

Freeze for 30 minutes to completely before cutting into 12 even rows (I like to trim off the edges for clean lines and save the crumby edges for the next step)

Step 7

In a heatsafe safe bowl, melt the white chocolate and oil gently together until smooth. Dunk or drizzle half the length of your red velvet shortbread sticks with chocolate and transfer to a piece of parchment paper to set. Sprinkle with shortbread crumbs for an extra pop of color and flavor.